Ingredients
- 1½ pounds lean ground beef (85–90% lean, raw)
- 2 pounds russet potatoes, scrubbed and thinly sliced (⅛–¼ inch thick)
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Nonstick cooking spray or oil, for greasing the slow cooker
Step-by-Step InstructionsStep 1: Prepare the Slow Cooker
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of oil. This helps prevent sticking and makes cleanup much easier.
Step 2: Slice the Potatoes
Scrub the russet potatoes well and slice them into thin rounds, about ⅛ to ¼ inch thick. Leaving the skins on adds texture and extra fiber, but you can peel them if preferred.
Step 3: Add the Ground Beef
Spread the raw ground beef evenly across the bottom of the slow cooker. Gently break it up with your fingers so it forms a flat, even layer. There’s no need to brown the beef first—it will fully cook during the slow cooking process.
Step 4: Layer the Potatoes
Place the sliced potatoes directly on top of the ground beef. Spread them out evenly, allowing slight overlap but avoiding thick piles so the potatoes cook through evenly.
Step 5: Make the Creamy Cowboy Sauce
In a medium bowl, combine:
- Cream of mushroom soup
- Diced tomatoes with green chiles (with all juices)
- 1½ cups shredded cheddar cheese
- Salt
- Black pepper
- Garlic powder
- Onion powder
Stir until smooth and well combined. This sauce brings creaminess, cheesiness, and just the right amount of kick.
Step 6: Pour and Spread
Pour the sauce evenly over the potatoes and beef. Use a spatula to spread it out so most of the potatoes are coated. A few uncovered edges are fine—they’ll still soften as the casserole cooks.
Step 7: Slow Cook
Cover the slow cooker with the lid and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
The casserole is ready when the potatoes are fork-tender and the beef is fully cooked with no pink remaining.
Step 8: Add the Final Cheese Layer
Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Cover and cook for another 5–10 minutes, just until the cheese is melted and gooey.
Step 9: Rest and Serve
Turn off the slow cooker and let the casserole rest, uncovered, for about 5 minutes. This helps it thicken slightly. Scoop into bowls and serve hot.
Serving Suggestions
This cowboy potato casserole is a complete meal on its own, but it pairs well with:
- A simple green salad
- Steamed green beans or broccoli
- Cornbread or dinner rolls
- Coleslaw for contrast
Variations & Tips
- Extra Smoky: Swap part of the cheddar for smoked cheddar or pepper jack cheese.
- Spicier Version: Use hot diced tomatoes with green chiles and add a pinch of cayenne or crushed red pepper.
- Stretch the Meal: Add a layer of frozen corn or canned black beans (drained and rinsed) on top of the beef before the potatoes.
- Lighter Option: Use 93% lean ground beef and reduced-fat cheese and soup (the sauce will be slightly less rich).
- Soup Substitutes: Cream of chicken or cream of celery works well if you don’t have mushroom soup.
- Busy-Day Tip: Slice potatoes the night before and store them in cold water in the fridge. Drain and pat dry before using to prevent browning.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months (best frozen before adding the final cheese layer).
- Reheat: Warm in the microwave or oven, adding a splash of milk or broth if needed.
Final Thoughts
This Slow Cooker Cowboy Potato Casserole is the ultimate comfort food—simple, filling, and packed with flavor. With tender potatoes, seasoned beef, and melty cheese, it’s the kind of recipe everyone asks for again and again.